Prep 5 mins
Cook 0 mins
This is a great recipe to use up leftover Thanksgiving food! I really love it. It is also really good with smoked turkey. Although I have listed jellied cranberry sauce, feel free to use cranberry relish that you made. The jellied type just stays on the sandwich better!
- 1 lb turkey, sliced
- 1 (16 ounce) can cranberry sauce, jelly type
- 1 (4 ounce) package alfalfa sprouts
- Dijon mustard
- 4 slices provolone cheese, smoked (optional)
- 8 slices whole wheat bread, I prefer wheatberry type
- Spread dijon mustard on one slice of bread, mayonnaise on the other slice of bread.
- Place turkey (as much as you'd like), then cranberry, sprouts, and cheese if using.
- Place the other slice of bread on top. Enjoy!
What a way to jazz up leftovers! I really liked the alfalfa sprouts (I believe it's the same as what we call cress) as they gave a nice texture alongside the creamy cheese. Thanks breezermom!
Yummy! I omitted the cheese and cut the turkey amount down in hopes of lowering the calorie count. I used a double fiber bread. I was surprised that the mustard worked in this sandwich. Thanks for posting. :)
Thoroughly enjoyed this sandwich. Adding provolone and alfalfa sprouts brings a whole new dimension to the traditional turkey and cranberry sandwich. Thanks so much for the post.